Dutch Oven Bread Recipes: Multi-Seed Bread | FoodByMaria Recipes

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Multi-Seed No-Knead Dutch Oven Bread Recipe

Last Updated:

Prep

10 minutes

Cook

35 minutes

Yield

1 loaf, 10 pieces

This is one of my favorite dutch oven bread recipes next to my regular no-knead bread. You can make this multi-seed no-knead bread right in your dutch oven. It’s super easy, I love the added seeds, and there is no better smell than fresh bread baking. Am I right?

One of my fav dutch oven bread recipes for no-knead seedy bread. Bread slices in a basket.

How to make this dutch oven bread recipe: 

  • No-Knead: I HATE kneading bread. It’s one thing that stops me from making it. So this recipe takes out that hard work and makes it easy
  • Versatile: Take out the seeds, or leave them in. Add whatever you want to this easy bread recipe
  • Delicious: There’s nothing better than fresh bread for sandwiches, toast, etc.

One of my fav dutch oven bread recipes for no-knead seedy bread. Bread in a basket.

Ingredient Notes:

Flax Seeds: Flax seeds are so good for you! They are high in omega-3s, antioxidants, fiber, and protein. They’re so easy to add into breads, smoothies, or sprinkle on top of any food or baking. 

Chia Seeds: Chia seeds are also so good for you. They have antioxidants that can lower your risk of developing several health conditions, they’re high in fiber, and are just like their friends flax seeds in which they can be thrown into just about anything. 

Pumpkin Seeds: Pumpkin seeds are also rich in vitamins and minerals like manganese and vitamin K. These are both important in helping wounds heal. Pumpkin seeds also contain zinc, a mineral that helps the immune system!

One of my fav dutch oven bread recipes for no-knead seedy bread. Bread in a basket.

How to make no-knead dutch oven bread: 

  1. In a large bowl, add the flour + seeds, combine and make a well in the center.
  2. In a medium-sized bowl, combine warm water, sugar, yeast & salt. Whisk to combine.
  3. Pour the water-yeast mixture into the well in the large bowl.
  4. Stir with a wooden spoon until it begins to come together as a dough.
  5. Transfer the dough to a floured surface and work together for 3 minutes, until no flour streaks remain. Add more flour if it is too sticky, and more water if too dry. The dough will be soft and look between slightly bumpy and slightly smooth. 
  6. Roughly form the dough into a round and transfer to a lightly oiled bowl. Gently cover in plastic wrap and a tea towel or cloth. Let the dough rise at room temperature for 1 ½ – 2 hours in a warm place until doubled in size. 

Expert Tips & FAQ: 

Nuts/Seeds: Swap, add, or change ANY of the nuts + seeds. Choose your favorite and customize your loaf!

Yeast: Only use RAPID rising yeast for this recipe. Using regular active dry yeast will prolong the rising time + change the outcome. 

How do I use this bread? Use this bread for your favorite sandwiches, avocado toast, toast with butter, etc.!

What do I do if my bread goes stale? Turn any extra/stale bread into breadcrumbs by pulsing in a blender or food processor, and storing in an airtight container.

Storage: To store your bread, wrap tightly in plastic and store at room temperature for 2 days OR in the freezer for 1 month. If freezing, slice the bread prior, to make things easy! Do not put your bread in the fridge, as it will dry it out quickly.

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Multi-Seed No-Knead Dutch Oven Bread Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Proofing: 1.5 (to 2 hours)
  • Cook Time: 35 minutes
  • Total Time: 45 minutes (plus 2 hours proofing)
  • Yield: 1 loaf, 10 pieces 1x
  • Category: Vegetarian
  • Method: Bake
  • Cuisine: Baked Goods, Vegan, Vegetarian, Dairy-Free
  • Diet: Vegan

Description

This easy bread is one of my favorite dutch oven bread recipes. It is loaded with seeds, and is no-knead so it’s super easy to make.


Ingredients

Scale

1 ½ cups + 2 tbsp warm water (95 – 105 degrees F)

2 ¼ tsp or 1 packet rapid rising yeast

3 tbsp sugar

3 cups bread flour OR all-purpose flour

1 tsp salt

2 tbsp almond slices

1 ½ tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp flax seeds

1 tbsp chia seeds

+ an extra sprinkle of all the seeds


Instructions

In a large bowl, add the flour + seeds, combine and make a well in the center.

In a medium-sized bowl, combine warm water, sugar, yeast & salt. Whisk to combine.

Pour the water-yeast mixture into the well in the large bowl.

Stir with a wooden spoon until it begins to come together as a dough.

Transfer the dough to a floured surface and work together for 3  minutes, until no flour streaks remain. Add more flour if it is too sticky, and more water if too dry. The dough will be soft, and look between slightly bumpy and slightly smooth. 

Roughly form the dough into a round and transfer to a lightly oiled bowl. Gently cover in plastic wrap and a tea towel or cloth. Let the dough rise at room temperature for 1 ½ – 2 hours in a warm place until doubled in size. 

Preheat the oven to 450F.

Remove the dough from the bowl and place it on a floured counter. Still in the bowl, lightly press, fold four corners (the edges of the dough) into the middle, and form a ball. Remove it from the bowl and face the seam-side down, exposing the smooth side, onto a piece of parchment paper. Round the dough ball a bit more with your hands. Brush with water, and sprinkle more seeds on top.  Use a small + sharp paring knife to make a small cut down the center of the loaf. Once the oven is at temperature, place the Dutch oven inside for 15 – 20 minutes.

Remove the Dutch oven from the oven and take off the lid. 

Lift the edges of the parchment paper to carefully place the dough into the Dutch oven. Put the lid back on.

Bake for 30 minutes, remove the lid and bake for another 5 minutes until nice and golden!

Allow it to cool completely before slicing. Enjoy!


Notes

Swap, add or change ANY of the nuts + seeds. Choose your favorite and customize your loaf!

Only use RAPID rising yeast for this recipe. Using regular active dry yeast will prolong the rising time + change the outcome. 

Use this bread for your favorite sandwiches, avocado toast, toast with butter, etc.!

Turn any extra/stale bread into breadcrumbs by pulsing in a blender or food processor, and storing in an airtight container.

To store your bread, wrap tightly in plastic and store at room temperature for 2 days OR in the freezer for 1 month. If freezing, slice the bread prior, to make things easy! 

Do not put your bread in the fridge, as it will dry it out quickly.


Nutrition

  • Serving Size: 10
  • Calories: 193
  • Sugar: 4g
  • Sodium: 235.8mg
  • Fat: 2.9g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1,4g
  • Trans Fat: 0g
  • Carbohydrates: 35.4g
  • Fiber: 2.3g
  • Protein: 6.2g
  • Cholesterol: 0mg

Keywords: easy, best, without, rustic

Brianna

Where did you get your dutch oven!

Maria Koutsogiannis

This one is from Le Creuset!

Andrea

I’ve never made homemade bread before, wish me luck!!!

Maria Koutsogiannis

This is such an easy recipe, you’re going to love it!

Lucie

I’m 15 yrs old and I found your Instagram, and now I’m here, I’m going to tell my mom to make this recipe

Maria Koutsogiannis

Thank you for the support, Lucie! Let me know how it goes!

Gerrie

I like that you added seeds, looks like a good recipe!

Maria Koutsogiannis

It’s sooo good!

Beatrice

Is this mean’t to be eaten in one day?

Maria Koutsogiannis

You can cut up the loave and freeze the pieces! I only live with my fiance but we eat bread pretty fast hahah

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